Lentil Salad with Fresh Herbs

rainbowplantlife.com

Ybridget

1 cup (200g) French green lentils or Black Beluga lentils (see note 1)

Kosher salt + freshly cracked black pepper

1 bay leaf

¼ cup (56g) extra virgin olive oil

2 medium shallots, thinly sliced

5 garlic cloves, thinly sliced

½ cup (~70g) pine nuts, or chopped almonds or pistachios (see note 2)

2 medium lemons, zested + 2 tablespoons of the juice

2 teaspoons Aleppo pepper (or ½ teaspoon red pepper flakes; half for mild heat)

Heaping ½ teaspoon flaky sea salt

1 to 1 ½ tablespoons champagne vinegar (or red wine vinegar), more as needed

1 ½ cups (~24g) fresh soft herbs such as basil, mint, parsley, and/or cilantro, chopped (see note 3)

3 cups (40g) arugula

Directions at rainbowplantlife.com

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